Lemon Zucchini Cake with Cream Cheese Frosting

Moist, Bright, and Perfectly Balanced

If you’re looking for a cake that’s incredibly moist, lightly sweet, and bursting with fresh flavor, this Lemon Zucchini Cake with Cream Cheese Frosting is exactly what you need. The zucchini melts into the batter, adding moisture without flavor, while fresh lemon brings a bright, citrusy lift. Finished with a silky cream cheese frosting, this cake is ideal for spring, summer, or anytime you want a dessert that feels both indulgent and refreshing.

Lemon Zucchini Cake with Cream Cheese Frosting – Moist & Zesty

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LEMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Ingredients

INGREDIENTS:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoons lemon juice

1 cup grated zucchini

½ cup sour cream or plain Greek yogurt

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

Lemon zest, for garnish

Instructions

INSTRUCTIONS:

STEP 1: PREHEAT OVEN

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

STEP 2: MIX DRY INGREDIENTS

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

STEP 3: CREAM BUTTER AND SUGAR

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.

STEP 4: ADD ZUCCHINI AND SOUR CREAM

Fold in the grated zucchini and sour cream or yogurt until well combined.

STEP 5: COMBINE AND BAKE

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared pan(s) and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

STEP 6: MAKE CREAM CHEESE FROSTING

In a large bowl, beat together the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and lemon juice, and continue mixing until creamy.

STEP 7: FROST AND GARNISH

Once the cake has cooled completely, spread the cream cheese frosting over the top. Garnish with lemon zest if desired.

STEP 8: SERVE

Slice and enjoy this refreshing and moist Lemon Zucchini Cake!

• Author: laura

Why You’ll Love This Lemon Zucchini Cake

• Ultra-moist texture thanks to fresh zucchini

• Bright lemon flavor without being overpowering

• Smooth, tangy cream cheese frosting

• Easy to make with simple pantry ingredients

• Perfect for brunch, dessert, or afternoon coffee

Ingredients

For the Lemon Zucchini Cake

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon (optional)

• ¾ cup granulated sugar

• ½ cup brown sugar

• ¾ cup vegetable oil (or melted butter)

• 3 large eggs

• 2 tbsp lemon zest

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

• 2 cups finely grated zucchini (do not peel)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 2½–3 cups powdered sugar

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, for extra tang)

How to Make Lemon Zucchini Cake with Cream Cheese Frosting

Prepare the Oven

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 8-inch round pans.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Combine Wet Ingredients

In a large bowl, beat sugars, oil, and eggs until smooth. Add lemon zest, lemon juice, and vanilla.

Add Zucchini

Fold in grated zucchini gently—do not squeeze out all the moisture.

Bake

Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.

Make the Cream Cheese Frosting

Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and lemon juice. Beat until fluffy.

Frost & Serve

Spread frosting evenly over the cooled cake. Slice and serve, or chill slightly for cleaner cuts.

Tips for the Best Lemon Zucchini Cake

• Use fresh lemon juice and zest for best flavor

• Finely grate zucchini so it blends seamlessly

• Don’t overmix the batter

• Chill frosted cake for 20 minutes before slicing

Storage & Make-Ahead

• Refrigerator: Store covered for up to 5 days

• Freezer: Freeze unfrosted cake layers for up to 2 months

• Make-ahead: Cake tastes even better the next day

Serving Ideas

• Garnish with lemon slices or zest

• Sprinkle chopped walnuts or pecans on top

• Serve with tea or iced coffee

Final Thoughts

This Lemon Zucchini Cake with Cream Cheese Frosting is proof that simple ingredients can create something truly special. Moist, tender, and full of fresh lemon flavor, it’s a cake that disappears fast—no one will ever guess there’s zucchini inside!

Perfect for potlucks, family gatherings, or just because 🍋🍰✨